Rice storage method

1. Storage characteristics: After the rice loses its protective layer, the nutrients are directly exposed. It is sensitive to the effects of external temperature, humidity and oxygen. It has strong hygroscopicity and a large amount of bacteria. It is easy for pests and molds to directly harm and easily lead to damage. Nutrients accelerate metabolism. The fat contained in lotus root starch is easily oxidized and decomposed to form fatty acids, which increases the acidity of rice. Due to the existence of the above-mentioned unfavorable factors, the aging of rice and the speed of mildew are more prominent. The rice should be stored at low temperature and should not be directly blown or suddenly cooled. It is only possible to slowly cool the temperature and slowly dry and dry in a low-temperature environment. It is not suitable for high-temperature drying or direct sunlight exposure.
2, storage methods: rice is best stored at low temperature. The following points should be noted during storage.
Strictly control the moisture. The safe moisture for rice storage is below 13%. The safe moisture can also be adjusted according to the temperature. The temperature in summer and autumn is below 13% when the temperature does not exceed 35°C, and below 14% when the temperature in spring does not exceed 20°C. It can be relaxed to 15%-16 when the temperature in winter is below 10°C. %.
Removes powder, insects and mildew. When rice is stored, it must be checked. Found that there is a precursor to heat and mildew, it should be timely airing. When glutinous rice should be removed, the glutinous rice powder should be removed again to increase the storage stability of rice.
Natural cryogenic storage. In order to make the rice safer in summer, natural cold in winter and early spring can be used to cool and dehumidify the rice, and close the warehouse before entering the summer to reduce the impact of high temperature and humidity on the rice.

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